Chimichurri Shrimp Skewers

$- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup fresh parsley, finely chopped - 1/2 cup fresh cilantro, finely chopped - 4 cloves garlic, minced - 1/4 teaspoon red pepper flakes (adjust to taste) - 2 tablespoons red wine vinegar - 1 tablespoon lemon juice If you can’t find fresh parsley or cilantro, dried herbs work too. Use 1 tablespoon of dried parsley and 2 teaspoons of dried cilantro. You lose some flavor, but it still tastes good. You can also use basil or mint for a twist. They add different flavors but still pair well with shrimp. When you buy shrimp, look for a few key signs. Fresh shrimp should smell clean and like the sea. Avoid shrimp with a strong fishy smell. Look for firm, shiny shells and avoid any that feel mushy. Large shrimp are best for skewers. Check if they are labeled as "wild-caught." Wild shrimp often taste better than farmed shrimp. If possible, buy shrimp that has been frozen right after being caught. This keeps them fresh and tasty. {{ingredient_image_1}} To start, grab a bowl. Mix 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, salt, and pepper. This mix will add flavor to the shrimp. Next, add 1 pound of peeled and deveined shrimp. Toss the shrimp well to coat them in the mix. Cover the bowl and let it sit in the fridge for at least 20 minutes. This step is key for juicy, tasty shrimp. While the shrimp marinates, let’s make the chimichurri sauce. Take another bowl and combine 1 cup of finely chopped parsley, 1/2 cup of finely chopped cilantro, and 4 minced garlic cloves. Add 1/4 teaspoon of red pepper flakes for some heat. Pour in 2 tablespoons of red wine vinegar and 1 tablespoon of lemon juice. Finally, stir in another 2 tablespoons of olive oil. Mix it all well. This sauce brings a fresh, zesty kick to the skewers. Now, it’s time to grill! Preheat your grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers, about 4-5 shrimp each. Grill the skewers for 2-3 minutes on each side. Watch for the shrimp to turn pink and opaque. Once cooked, take them off the grill. You can drizzle the chimichurri sauce over the shrimp or serve it on the side for dipping. Enjoy your flavorful chimichurri shrimp skewers! To get shrimp just right, start with high-quality shrimp. Look for large, fresh shrimp. They should be firm and smell like the ocean. Marinate your shrimp in a mix of olive oil and spices. This adds flavor and keeps them juicy. Grill the shrimp on medium-high heat. This helps them cook evenly. Watch them closely. They usually take just 2-3 minutes per side. You want them pink and opaque. Overcooking makes them tough. Chimichurri shrimp skewers pair well with many sides. Try a light salad with mixed greens. The freshness balances the bold flavors. You can also serve grilled vegetables. Zucchini, bell peppers, and corn work great. Rice or quinoa is another good option. They soak up the chimichurri sauce well. For a fun twist, serve with crusty bread. It’s perfect for dipping in the extra sauce. Red pepper flakes add a nice kick to chimichurri. Start with a little if you’re unsure. You can always add more after tasting. For a milder flavor, skip the flakes altogether. If you want more heat, add more flakes to the sauce. Remember, balance is key. You want the spices to enhance the dish, not overpower it. Adjust based on your taste and those of your guests. The goal is to create a dish everyone loves. Pro Tips Marinate Longer for Flavor: For even more flavor, marinate the shrimp for up to 2 hours in the refrigerator. This allows the spices to penetrate deeper into the shrimp. Use Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Adjust Spice Level: Feel free to adjust the amount of red pepper flakes based on your heat preference. You can also add diced jalapeños for an extra kick. Fresh Herbs Make a Difference: For the best chimichurri sauce, use fresh herbs instead of dried. This will enhance the flavor and freshness of the dish. {{image_2}} You can use various proteins for skewers. Instead of shrimp, try chicken or beef. Chicken thighs work well because they stay juicy. Cut the chicken into bite-sized pieces and marinate just like the shrimp. For beef, use tender cuts like sirloin or filet mignon. Cut them into cubes and marinate. Fish like salmon or swordfish also taste great. Each protein will soak up the chimichurri flavor well. Chimichurri is not just a sauce; it’s a canvas for flavor. You can add more garlic for a stronger taste. A touch of honey can balance the acidity of the vinegar. If you like a bit of heat, toss in a pinch of cayenne pepper. You can also experiment with different herbs. Try using fresh oregano or basil for a unique twist. For a smoky flavor, add a dash of smoked paprika to the chimichurri. You can make delicious skewers with veggies. Bell peppers, zucchini, and cherry tomatoes work great. Cut them into chunks and marinate in olive oil and spices. You can also use mushrooms for a meaty texture. Eggplant is another good option; just slice it into thick pieces. Grill the veggies until they are tender and slightly charred. Drizzle with chimichurri for a fresh, tasty finish. After enjoying your chimichurri shrimp skewers, you may have leftovers. To keep them fresh, allow the skewers to cool down. Then, place them in an airtight container. Store in the fridge for up to three days. If you have extra chimichurri sauce, store it separately. This keeps the shrimp from getting soggy. You can freeze both the shrimp skewers and chimichurri sauce. Wrap the skewers tightly in plastic wrap. Then, place them in a freezer-safe bag. They will stay good for up to three months. For the chimichurri sauce, pour it into an ice cube tray. Once frozen, transfer the cubes to a bag. This way, you can use small amounts as needed. To reheat skewers, take them out of the fridge or freezer. If frozen, let them defrost overnight in the fridge. For reheating, preheat your grill or oven to medium heat. Grill the skewers for about five minutes, turning once. You want them warm all the way through. If using the oven, bake at 350°F for about 10 minutes. Serve with fresh chimichurri sauce for a tasty boost! Yes, you can make chimichurri sauce ahead of time. It tastes even better after sitting. I like to prepare it a day before serving. Just store it in the fridge in a sealed container. This allows the flavors to blend well. Before serving, stir it up to mix the ingredients again. You can tell shrimp are fully cooked when they turn pink and opaque. Cook them for 2-3 minutes on each side. You can also check the shape. Cooked shrimp curl into a C shape. If they form an O shape, they are overcooked. Use a meat thermometer if you like. The internal temperature should reach 120°F. Chimichurri goes well with many dishes. Try it on grilled meats like steak, chicken, or lamb. It also pairs nicely with roasted vegetables or potatoes. You can even drizzle it over fish or use it in sandwiches. The fresh flavor adds a nice touch to many meals. This blog post shared key steps to make delicious chimichurri shrimp skewers. We discussed essential ingredients, marinating tips, and how to grill shrimp perfectly. I shared options for different proteins and sides that pair well. Remember, you can make chimichurri ahead and store leftovers properly for later. Experiment with flavors, and enjoy your next meal! With these tips, you'll impress everyone at your next cookout. Happy grilling!$

Chimichurri Shrimp Skewers

Grilled shrimp skewers marinated in a flavorful chimichurri sauce.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Argentinian

Servings 4

Calories 250 kcal

Ingredients

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon smoked paprika
to taste salt and pepper
1 cup fresh parsley, finely chopped
1 cup fresh cilantro, finely chopped
4 cloves garlic, minced
1 quarter teaspoon red pepper flakes
2 tablespoons red wine vinegar
1 tablespoon lemon juice

Instructions

In a bowl, mix together olive oil, smoked paprika, salt, and pepper. Add the shrimp and toss to coat well. Let marinate for at least 20 minutes in the refrigerator.
While the shrimp is marinating, prepare the chimichurri sauce. In a separate bowl, combine the parsley, cilantro, minced garlic, red pepper flakes, red wine vinegar, and lemon juice. Stir in 2 tablespoons of olive oil and mix until well combined.
Preheat your grill or grill pan over medium-high heat.
Thread the marinated shrimp onto skewers, about 4-5 shrimp per skewer.
Grill the shrimp skewers for 2-3 minutes on each side, or until they turn pink and opaque.
Once cooked, remove from the grill and drizzle with chimichurri sauce or serve it on the side for dipping.
Serve immediately, garnished with extra fresh herbs if desired.

Notes

Adjust red pepper flakes to taste for desired spiciness.

Keyword chimichurri, grill, shrimp, skewers